Start heating the cooking oil in a wok or frying pan.
Take the chicken out of the fridge. Dredge each piece in starch. Drop into the hot oil, one piece at a time. Fry until lightly browned, crisp and cooked through, about five minutes. Remember to fry in batches to avoid overcrowding. As each batch finishes cooking, scoop out and drain on paper towels.
When all the chicken has been cooked, transfer to a serving platter. Pour the lemon sauce over and around the chicken. Alternatively, place the chicken in a large bowl, pour in the sauce and toss to coat each piece.
Garnish with snipped scallions or cilantro. Serve at once.